The Story of Corn

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UNM Press, 1992 - Cooking - 356 pages
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The Story of Cornis a unique compendium, drawing upon history and mythology, science and art, anecdote and image, personal narrative and epic to tell the extraordinary story of the grain that built the New World. Corn transformed the way the entire world eats, providing a hardy, inexpensive alternative to rice or wheat and cheap fodder for livestock and finding its way into everything from explosives to embalming fluid.

Betty Fussell has given us a true American saga, interweaving the histories of the indigenous peoples who first cultivated the grain and the European conquerors who appropriated and propagated it around the globe. She explores corn's roles as food, fetish, crop, and commodity to those who have planted, consumed, worshiped, processed, and profited from it for seven centuries.

Now available only from the University of New Mexico Press,The Story of Corn,is the winner of a Julia Child Cookbook Award from the International Association of Culinary Professionals.

"Written in a lively and nontechnical style."--Library Journal

"Fussell has clearly done a good deal of research and a lot of traveling--peering over a precipice at Machu Picchu, descending into a restored ceremonial kiva of the Anasazi people in New Mexico, visiting the sole surviving corn palace from the Midwest boosters--glory days of a century ago."--Kirkus Reviews


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User Review  - Jane Doe - Kirkus

Fussell (Food in Good Season, 1988, etc.) has steeped herself in corn lore and emerged with this encyclopedic entry on that sustaining American grain in myth, ritual, history, science and technology ... Read full review

The story of corn

User Review  - Not Available - Book Verdict

Like a modern variety of Zea mays , this book is a sophisticated hybrid, a skillful blend of history, science, art, and anthropology. Written in a lively and nontechnical style, with 150 photographs ... Read full review


Corn Mad
two Seeds of Life
three The Daily Round
The Language of the Machine 1 3 3
five The Sacred Round
x Closing the Circle
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About the author (1992)

Betty Fussell received a Ph.D. in English literature, has written over a dozen books about a variety of foods, and penned food columns for The New York Times. She resides in New York.

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